“Baby” Rib Eyes, Cheesy Crashers and Broccoli


 

Mike Coffman

TVWBB Olympian
CI Skillet filled with shrooms and sliced Vidalia onion, seasoned with Penzeys Adobo. Rib Eyes in a bath
of kosher salt coming up to room temperature.
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Shrooms and onions onto the Performer, using RO lump and a chunk of mesquite. Cooking tonight on
my Grill Grates.
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Shrooms and onions are done.
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Rib Eyes onto the Performer, coated with Grape seed oil and Penzeys Chicago Steak Seasoning.
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Rib Eyes off the Performer at internal temp of 135.
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Plated with oven cooked Crashers, with melted Colby Jack Cheese, and steamed Broccoli.
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A most definite filling meal! Steak was extremely tender and juicy. After trying the crashers with the
cheese I believe I will continue to use cheese on them as they were really delicious.

Thanks for looking!
 

 

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